Pasta with Beef and Mushroom Ragout

Meanwhile, peel the carrot and onion and cut into very small cubes. Peel the garlic and finely chop. Trim the chanterelles and cut smaller as needed. Cut the bacon into small cubes and fry in a hot pan. Remove and drain on paper towels. Fry the mushrooms in the bacon fat, then remove.

Add the ground meat to the pan and fry until crumbly. Add the carrot, garlic and onion and continue to cook. Return the bacon to the pan, add the tomato paste, then deglaze with the wine. Pour in the broth, season with salt and pepper and simmer for about 10 minutes over medium heat. Add the mushrooms, mix well and check for seasoning.

Arrange the noodles on preheated plates and pour ragout over the pasta. Garnish with chopped parsley and Parmesan cheese and serve.